Jackfruit Seeds Subzi(Palaa Kottai)

Ingredients


Boiled Jackfruit Seeds - 1 Cup (Remove the hard white skin and cut each seed into 2 or 3 pieces)
Chopped Onion - 1
Chopped Tomato - 1
Sambar Powder - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Asafoetida - A Pinch
Curry Leaves - 5 To 6
Oil - 1 Tablespoon
Salt

Jackfruit Seeds Subzi

Preparation


1. In a pan, heat oil. Add mustard seeds and when it splutters, add urad dal. Wait until urad dal turns golden brown then add asafoetida, and cumin seeds. Fry for a minute.
2. Add onions and curry leaves. Once the onions turn golden brown, add tomatoes. Fry well until tomatoes turn mushy. 
3. Add jackfruit seeds, sambar powder, turmeric powder, and salt. Mix well. Fry for three minutes and then sim the fire. Finally, fry for two more minutes.


Now, the Jackfruit Seeds Subzi is ready!!!


Serve: Sambar, Rasam, and Kootu etc.

Cauliflower Potato Masala (Aloo Gobi)

Ingredients

Cauliflower Florets - 1
Potato Cubes - 2 To 3
Finely Chopped Onion - 1/2
Diced Tomato - 1
Ginger Garlic Paste - 1/2 Teaspoon
Finely Chopped Green Chilli - 1
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/4 Teaspoon
Garam Masala Powder - 1/4 Teaspoon
Amchoor Powder - 1/2 Teaspoon
Kasoori Methi - 1 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - 5 To 6
Coriander Leaves
Oil - 2 Teaspoons

Salt 

Cauliflower Potato Masala

Preparation

1. Wash and cut cauliflower into small florets and put them in hot salted water to kill the germs.
2. Cube the potatoes and soak in cold water to avoid discoloration.

3. Heat oil in a frying pan. Add mustard seeds and let it splutter. Then, add cumin seeds and curry leaves. Let them sizzle. Now, add chopped green chilies and onion and fry them till they turn golden brown.
4. Now, add the ginger garlic paste and saute till the raw smell of the paste goes off. Now, add tomatoes and saute for 3 to 4 minutes.
5. Add the potatoes, turmeric, red chili powder, coriander powder, amchoor powder, kasoori methi, garam masala and salt in an order. Sim the fire and cook for about 3-4 minutes.
6. When the potatoes are half cooked, add the cauliflower. Cover and cook for another 3-5 minutes. Sprinkle a few drops of water if needed. Finally, add coriander leaves.

Now, Cailiflower Potato Masala is ready!!!

Serve: Chappathi, Poori, Sambar, Rasam, and can also be used as a stuffing.

Potato Podimass

Ingredients


Boiled and Mashed Potatoes - 3
Finely Chopped Onion - 1
Finely Chopped Ginger - 1 Tablespoon
Slit Green Chillies - 1 To 2
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Channa Dal - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Lemon Juice - 1/2 Teaspoon
Hing - A Pinch
Curry Leaves - 5 To 6
Cashew Nuts - 5 To 6 (Optional)
Oil - 1 Teaspoon
Salt


Step-By-Step Pictures

Heat oil, mustard seeds, urad dal, channa dal

Add Curry leaves, hing and turmeric powder

Add ginger and onions

Add salt and mashed potatoes

Potato Podimass

Preparation


1. Heat oil in a frying pan. Add mustard seeds. When it pops out, add urad dal. Let it sizzle then add channa dal and curry leaves. 
2. Now, add green chillies, hing, and turmeric powder. Then, add ginger and fry for a minute.
3. Add onions and fry until they turn light brown. Add salt and mashed potatoes. Stir well and fry for 3 minutes. Switch off the stove and add lemon juice. At this stage if you wish, you could add cashew nuts. 


Now, Potato Podimass is ready!!!


Serve: Sambar, Rasam, and Dal.

Keerai Poriyal

Ingredients


Chopped Spinach / Any Greens - 1 Bunch
Chopped Onion - 1
Red Chillies - 2 To 5
Chopped Garlic - 7 To 8 Pods
Mustard Seeds - 1/2 Teaspoon
Salt
Oil

Keerai Poriyal

Preparation


1. Heat a frying pan. Add 1 teaspoon oil. When the oil is hot, add mustard seeds. When mustard seeds pop out, add red chillies. Then, add garlic and fry for 2 minutes.
2. Now, add onion and saute till it becomes light brown. Now, add spinach and salt. Fry for 4-5 minutes.


Now, Keerai Poriyal is ready!!!

Mushroom Curry

Ingredients

Mushrooms - 1 Cup 
Finely Chopped Onion - 2 Tablespoons
Finely Chopped Tomato - 3 Tablespoons
Chopped Green Chillies - 4 (I used only two)
Mustard Seeds - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Salt
Oil

Mushroom Curry
Learned From Chef Mallika Badrinath

Preparation

1. Wash mushrooms well and cut each mushroom into two to four pieces.
2. In a frying pan, heat oil. Add mustard seeds. When mustard seeds crack, add cumin seeds. When cumin seeds turn golden color, add green chillies. Fry for a minute.
3. Add onion and fry until they become golden brown. Then, add tomato and fry well until the tomato pieces are mashed well.
4. Now, add mushrooms and sprinkle water. Stir well.
5. When the mushroom has cooked and turned to a thick gravy, add salt. Stir once.

Now, the Mushroom Curry is ready!!!

Serve: Rice and Chappathi

Cabbage Capsicum Curry

Ingredients

Cabbage - 1/4Kg

Capsicum - 1

Onions - 2

Chilli Powder - 2 Teaspoon

Cumin Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Mustard Seeds - 1/2 Teaspoon

Coriander Leaves - 1/4 Cup

Curry Leaves - 10

Oil - 3 Tablespoon

Salt

Cabbage Capsicum Curry

Preparation

1. Cut onions, cabbage, and capsicum into thin slices.

2. In a pan, heat oil. Add mustard seeds. When mustard seeds pop out, add onions and salt. Fry until it becomes light golden brown.

3. Now, add cabbage, capsicum, turmeric powder, chilli powder, cumin powder and boil well for 5 minutes in medium flame.

4. Finally, add curry leaves and coriander leaves.

Sidedish: Chappathi, Rice, and Paratha. you can also use as a stuffing for Paratha.

Crispy Bitter Gourd Fries

Ingredients 

Bitter Gourd - 5-6

Rice Flour - 4 Tablespoons

Corn Flour - 2 Tablespoons

Sambar Powder/Chilli Powder - 2 Teaspoons

Turmeric Powder or Color - 1/4 Teaspoon

Salt

Oil 

Crispy Bitter Gourd Fries

Preparation

1. Cut bitter gourd into thin and round pieces.

2. In a bowl, put all the ingredients except bitter gourd and add 2 tablespoons water and mix well. If you are using color, mix the color in a teaspoon of water and add it to the remaining ingredients. The consistency of the paste should neither be watery or thick paste. 

3. In a frying pan, heat oil. When the oil is hot, add the bitter gourd pieces and fry until they become golden brown. You can also shallow fry bitter gourd pieces in 2 tablespoon of oil in a pan. I have shallow fried them.

Now, Crispy Bitter Gourd Fries are ready!!!

Plantain Fry

Ingredients
Plantain - 1
Chilli Powder - 2 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Color Powder - A Pinch (Optional)
Oil - 3 Tablespoon
Salt


Step-By-Step Pictures

Boiled Plantains

Plantain marinated using turmeric powder, chilli powder and salt (Did not use color)

Grilled Plantain Fry (Without Color)

Plantain Fry (With Color)

Preparation
1. Remove the skin of plantain. Cut them in 1/4 inch thick round pieces.
2. Marinade plantain using chilli powder, turmeric powder, color powder(make a paste using 1 Teaspoon water), and salt. Sprinkle little water.
3. In a pan, heat oil. Put the plantain pieces and fry on either sides in medium flame until the plantain becomes soft. 

Now, Plantain Fry is ready!!!
Note. You can also try the same recipe with yam and potato.

Cauliflower Poriyal

Ingredients

Cauliflower - 1

Chopped Onion - 1

Chopped Tomato - 1

Sambar Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Mustard - 1/2 Teaspoon

Salt

Oil

Cauliflower Poriyal
Learned From Kamalas Corner

Preparation

1. Cut the cauliflower florets and boil in it water for 5 minutes. 

2. In a pan, heat oil. When oil is hot, add mustard. When mustard pops out, add onions and fry well.

3. Then, add tomato and fry till it is mashed well. Add sambar powder, turmeric powder, and salt. Then, add cauliflower florets and stir well. Keep stirring well until the dish becomes dry.

Now, the Cauliflower Poriyal is ready!!!

Simple Cabbage Curry

Ingredients

Chopped Cabbage - 1/4 Kg

Finely Chopped Onion - 2

Curry Leaves

Mustard Seeds - 1/2 Teaspoon

Urad Dal - 1/2 Teaspoon

Saunf - 1/2 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Chilli Powder - 1 Teaspoon

Grated Coconut - 3 Tablespoon (Optional)

Salt

Oil       

Simple Cabbage Curry

Preparation

1. In a pan, heat oil. When oil is hot, put mustard seeds. When mustard seeds pop out, add urad dal, saunf,  onion, curry leaves, and salt in an order. Fry until onions become translucent in color.

2. Now add cabbage, turmeric powder, and chilli powder. Fry for awhile and sim the fire. Cook for 6-10 minutes. Finally, add grated coconut.

Now, Simple Cabbage Curry is ready!!!

Sidedish: Rice and chappathi.

Plantain Poriyal

Ingredients

Plantain 2

Mustard Seeds - 1 Teaspoon

Urad Dal - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Sambar Powder - 1 Teaspoon

Curry Leaves 

Red Chillies - 2

Coconut Gratings (Optional)

Salt

Oil

Plantain Poriyal

Preparation

1. Remove the skin of plantain. Cut the plantain into small pieces. Boil the plantain pieces in water by adding salt and turmeric powder. Cook till the vegetable becomes soft. Drain the excess water. 

2. In a pan, heat oil. Put mustard seeds. When mustard seeds pop out, add urad dal, curry leaves, and red chillies. Fry until urad dal turns golden brown. Then, add plaintain pieces and sambar powder. Fry well. 

3. Add coconut gratings and little salt.

Now, Plantain Poriyal is ready!!!

Hara Bhara Kabab

Ingredients

Boiled Potatoes - 2

Boiled Peas - 1/2 Cup

Ginger - 1/2"

Green Chillies - 2

Finely Chopped Coriander Leaves - 1/2 Cup

Cumin Seeds - 1 Teaspoon

Black Pepper Powder - 1/4 Teaspoon
Color - A Pinch (I used red color)

Salt - 1/2 Teaspoon

Oil

Hara Bhara Kabab

Preparation
1. Grind ginger and green chillies.

2. In a pan, heat oil. when oil is hot, add cumin seeds. When cumin seeds pop up, add peas, ginger and green chillies paste, coriander leaves, salt, and black pepper powder. Mix well. Switch off the stove and cool the mixture. Add color and mix well.

3. Add this mixture to the boiled potatoes and make kababs. Shape the kababs according to your wish. I have made it in round shape.

4. Heat oil in a pan and deep fry the kababs until golden brown or grill the kababs. I have grilled them. Garnish using coriander leaves.

Now, Hara Bhara Kabab is ready!!!

Sidedish: Tomato Ketchup

Kung Pau Potatoes

Kung Pau Potatoes is a Chinese dish, but I like to eat it in an Indian way...yes, with curd rice. This recipe goes well with Chinese or Thai Fried Rice. I have made this for my friends and they loved it. My family likes this dish so much. Quite easy to make too...

Ingredients

Baby Potatoes - 1/2 Kg

Chopped Onion - 1

Chopped Celery - 2 stems

Chopped Leeks - A Handful (optional)

Corn Flour - 2 Tablespoons

Pepper Powder - 1 Tablespoon

Lemon Juice - 2 Teaspoons

Minced Ginger - 1 Tablespoon

Minced Garlic - 1 Tablespoon

Soya Sauce - 1 Tablespoon

Chilli Sauce - 1 Tablespoon

Ajinomotto - A Pinch (optional)

Spring Onion - For Garnishing

Oil

Salt

Kung Pau Potatoes
Learned From Chef Menu Rani Chellam

Preparation

1. Using fork, put small holes in the potatoes. Marinade potatoes using salt, lemon juice, pepper powder and corn flour for atlas an hour. 

2. Deep fry potatoes.

3. In a pan, heat oil. Add garlic, ginger, onion, celery, leeks, pepper, ajinomotto, chilli sauce, soya sauce and salt. 

4. Add little water to corn flour and make it a smooth paste. Now, add the corn flour paste, potaoes, and tomato sauce to the pan.If required, add little water.

5. Garnish with spring onion.

Now, Kung Pau Potatoes is ready!!!

Masala Capsicum

Whenever I have lot of work to do, I consider this Masala Capsicum recipe to be a blessing.I make masala capsicum in batches and store it in an airtight container.


If I have bread at home, then bread sandwich is ready! It also goes well with parathas, chappathi, and even with hot rice.


If you are a lover of tomato ketchup and you happen to add tomato ketchup more than required, then this recipe would turn out to be very sweet . Be careful...


Ingredients

Chopped Capsicum - 3

Chopped Onion - 2

Chopped Tomato - 3

Garlic - 5 Pods

Red Chillies - 2

Coriander Leaves - A Handful

Tomato Ketchup - 2 Tablespoons

Salt

Oil 

Masala Capsicum

Preparation

1. Boil red chillies in hot water for few minutes. Then, grind garlic pods and red chillies into a smooth paste.

2. In a pan, heat oil. Add the paste and fry for sometime. Then add onion, little salt, tomato, coriander leaves, and tomato ketchup. Finally add capsicum. Fry well.

Now, Masala Capsicum is ready!!!

Note. You can used this recipe as a sidedish, stuffing, and also have it along with rice.

Serve: Bread, Rotis, Chappathi, and hot rice etc.